Arrange bread on a baking sheet, drizzle both sides with olive oil and bake for 15 - 20 minutes until golden, flipping toasts midway through to crisp all over. Rub the crostini with the cut side of the garlic while still warm and season with a little salt and pepper.

Divide 1/4 cup of the basil leaves on each slice of bread (about 2-3 basil leaves per bread), then top each with the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste.

Broil (or grill) for 3-5 minutes, or until cheese has started to melt through.

Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.

Recipe Notes

To make these Avocado Caprese Crostini into Avocado Caprese Bruschetta, use a large sourdough loaf and cut your slices into 1 1/2-inch wide slices. Then double or triple the rest of your ingredients to ensure your topping fully covers each slice!